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Tips for geTTing a greaT sear Start with thick chops. They are forgiving and can be seared to a deep golden brown without overcooking. Thick chops are also versatile and can be pounded thin for quick-cooking techniques like pan-frying. Blot the surface of the chop dry before searing. To promote the development of a good brown crust, the surface of the chop should be dry when it hits the pan. Use high heat. Make sure the pan is well heated before adding the chop(s), and don’t overcrowd the pan. Crowding will make the surface temperature of the pan drop rapidly, increasing browning time and the chances of overcooking. Sear the sides of the chop, too. Lift the chop with tongs while it is browning in the pan, and rotate the chop, keeping the fatty edge in contact with the hot surface to brown it evenly. how to frenCh a chop 1 Trim the meat, fat, and sinew away from the inner and outer curve of the end of the bone. 2 Scrape the bone clean with the sharp edge of your knife. 72 fine cooking • oct/nov 2017